Puliyodharai

I love mixed rices. And Puliyodharai is my favourite. There is a 32 feet Anjaneyar temple in Nanganallur in Chennai. The Puliyodharai prasadam given over there is very delicious. I used to go 2-3 rounds inside the temple if the prasadam distributed is Puliyodharai.



My Mom's puliyodharai had a different taste but nevertheless yummy. I have done a mix and match of my mom's recipe and my friend's mom's recipe and this is what I follow these days.

For Puliyodharai, I make pulikachal in advance. This can be refrigerated and stored upto one month. Puliyodharai would be the best choice for a packed lunch to be enjoyed in picnics, train travels etc.. since even after mixing with rice, this dish keeps good for about 10-20 hours.

Also, when I was going through Rak's kitchen, I found that her recipe was pretty much close to mine. So linking this to tried and tasted at Rak's kitchen event also.

So here goes my version

Ingredients:
Tamarind - 25 grams or a big lemon sized
Peanuts - 25 grams
Hing - 1/4 spoon
Jaggery - 15 grams
Salt, water - as per taste
Coriander powder (optional) - 15 grams

To roast and grind
Channa dal - 15 grams
Urad dal - 15 grams
Red chillies - 5 nos
pepper - 5 grams

To temper:
Oil (preferably gingelly) - 25 grams
mustard - 5 grams
channa dal - 5 grams
urad dal - 5 grams
Red chillies - 5 nos
Curry leaves - few

Method:

• Extract tamarind juice from the tamarind by soaking in warm water for 10-15 minutes.
• Roast all the ingredients(individually) under the To roast and grind section with a teaspoon of oil,to golden brown and powder it and keep aside.
• Dry roast Peanuts till nice aroma comes (golden brown) and keep aside. If needed you can remove the skin off after cooling. I generally don't do it.
• Heat a heavy bottomed vessel/Kadai  with oil and add the ingredients under to temper section in order.
• Then add the tamarind juice,turmeric,salt, and hing.
• Add little water and allow it to boil until the volume gets reduced by half.
• Now add the jaggery and the roast and ground powder. 
• Now again boil until you may see the mixture getting thicker. The pulikachal should finally be a thick paste.
• Lastly after removing from fire,add the roasted peanuts and mix well. Cool down and store in a clean container.
• Cook rice(basmati or long grained variety)with 1:2 ,rice:water ratio.
• Cool down completely,with added 2-3 tsps of sesame (gingelly) oil.
• Add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.

Sending this to taste-of-tropics-tamarind guest hosted for gourmetglobal


Linking this to Nivedhanam's tried and tasted event guest hosted for delightsofcooking